Gingerbread Biscotti

INGREDIENTS  

• 1 cup sliced almonds
• ¾ cup granulated sugar
• ½ cup butter
• ½ cup molasses
• 3 eggs
• 3 cups all-purpose flour
• ½ T. baking powder
• 3 t. ginger
• 1 T. ground cinnamon
• 1 t. ground nutmeg
• ½ t. ground cloves

DIRECTIONS  

1. Preheat oven to 350°F.
2. Place the almonds on a cookie sheet and bake for 8-10 minutes, stirring halfway through until golden. Allow almonds to cool.
3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.
4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.
5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about ½-inch thick, 2 inches wide and the length of the baking sheet.
6. Bake until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.
7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, ½-inch thick diagonal slices.
8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350°F degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Recipe Author: Kellis House
Recipe Image: Skies of Parchment